Description

This Pineapple Cake features a delightful combination of fresh pineapple and a fluffy batter, making it a perfect treat for any occasion. The easy preparation and rich flavors will make it a hit at gatherings or casual dinners.

Ingredients

Scale

15 oz (425 grams) fresh pineapple, peeled and cored
2 large eggs, at room temperature
1 ¼ cup (125 grams) sugar
½ cup (120 ml) vegetable oil
1 cup (240 grams) sour cream, at room temperature
1 teaspoon vanilla extract
1 lime, juice and zest
2 ¼ cup (260 grams) all-purpose flour
2 teaspoon baking powder
⅛ teaspoon fine salt

Cook Mode Prevent your screen from going dark

Instructions

Core and peel the pineapple, cut it in half, dice one half, and slice the other. Alternatively, use a drained 20-oz can of pineapple.
Preheat the oven to 355°F (180°C) and line a 9-inch spring-form pan with parchment paper and grease with butter and flour.
In a mixer, beat the eggs and sugar until fluffy. Gradually add vegetable oil, sour cream, vanilla, and lime juice. Mix until smooth.
Pour half of the batter into the pan, spread diced pineapple on top, then layer with the remaining batter and arrange sliced pineapple on top.
Bake for 40-45 minutes, checking doneness with a toothpick.
Remove from oven, cool for 10 minutes in the pan, then transfer to a plate. Dust with powdered sugar or brush with honey or apricot jam.

Notes

Using fresh pineapple enhances the flavor, but canned pineapple works as a convenient alternative.
Be careful not to overmix the batter; mix just until combined for a light cake texture.
Dusting with powdered sugar or using a glaze adds a beautiful finish to the cake.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 16g
Sodium: 150mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg